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Greg Couillard with chill sauce
Greg Couillard with chill sauce

Greg Couillard with chill sauce

Date2/22/1990
Names
(photographer)
Alternate Title
  • Greg Couillard with chill sauce.
  • Greg Couillard with chill sauce
FormatPicture
Notes
Original Toronto Star caption: Greg Couillard with chill sauce.
Subject
    Medium
    Language
      ProvenanceFrom the Toronto Star Archives
      CollectionToronto Star Photograph Archive
      Usage Rights Copyright (Learn More)
      Copyright HolderToronto Star (Firm)
      Call Number / Accession NumberTSPA_0040503F
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Left, Greg Couillard, chef at soon-to-open Ocean, in Fiorucci denim jacket and Guatemalan scarf
      Left, Greg Couillard, chef at soon-to-open Ocean, in Fiorucci denim jacket and Guatemalan scarf
      Couillard, Greg
      11/10/1989
      Where the action is: Jack Couillard, the LCBO's assistant general manager in charge of stock purchasing and product control in front of the bottling line in the plant at Lake Shore Blvd. East and Freeland St. The LCBO ensures drinkers that the alcohol they consume has been scientifically tested and produced in quality-controlled conditions.[Incomplete]
      Where the action is: Jack Couillard, the LCBO's assistant general manager in charge of stock purchasing and product control in front of the bottling line in the plant at Lake Shore Blvd. East and Freeland St. The LCBO ensures drinkers that the alcohol they consume has been scientifically tested and produced in quality-controlled conditions.[Incomplete]
      Goode, Jeff
      11/25/1980
      Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce.
      Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce.
      Faught, Ken
      7/27/1989
      Five basic ingredients - (clockwise from top left) plain white rice, fish sauce, soy sauce, chilies and coconut milk - give you a passport to Asian cuisine
      Five basic ingredients - (clockwise from top left) plain white rice, fish sauce, soy sauce, chilies and coconut milk - give you a passport to Asian cuisine
      Faught, Ken
      7/28/1988
      Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce
      Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce
      Faught, Ken
      7/27/1989
      It's only a à of sauce
      It's only a à of sauce
      John Duncan's Sons N.Y.
      1899 circa
      Hunger is the best sauce &c
      Hunger is the best sauce &c
      T. Nelson and Sons
      1860
      It was unanimous. Although Stouffer's two stuffed green peppers with beef and tomato sauce was the second-to-last dinner tested, the peppers seemed to(...)
      It was unanimous. Although Stouffer's two stuffed green peppers with beef and tomato sauce was the second-to-last dinner tested, the peppers seemed to(...)
      Combs, Erin
      5/28/1984
      Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
      Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
      Olsen, Bob, 1931-2022
      2/26/1980
      Henry Capri, a Maitre D' at the Royal York was born in Italy and retains a love of the food of his native land. On Sundays he makes a special meal for this family. The sauce for crepes suzette he makes at hotel is famous around the world. Here he demonstrates the ease with which he makes it.
      Henry Capri, a Maitre D' at the Royal York was born in Italy and retains a love of the food of his native land. On Sundays he makes a special meal for this family. The sauce for crepes suzette he makes at hotel is famous around the world. Here he demonstrates the ease with which he makes it.
      Innell, Reg, 1926-2018
      11/30/1971
      San Francesco's owner Rudy Savoia tastes the sauce at the tiny hole in the wall takeout on Clinton St
      San Francesco's owner Rudy Savoia tastes the sauce at the tiny hole in the wall takeout on Clinton St
      Mahler, John
      12/21/1976
      Food mill, Pureed Vegetable Soup, Many discerning cooks still use the food mill instead of a food processor because they like the texture it give to soups and sauces
      Food mill, Pureed Vegetable Soup, Many discerning cooks still use the food mill instead of a food processor because they like the texture it give to soups and sauces
      Slaughter, Mike
      1/18/1985